Orange Glazed Chicken

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I love getting takeout from our local Chinese restaurant but, unfortunately, my wallet doesn’t always appreciate the frequency of my orders. Instead of spending all that money, I started making this delicious spicy orange glazed chicken at home!

The sweet and savory orange chicken sauce has a hint of spice making it the perfect combination of flavors for juicy cooked chicken pieces. Don’t even worry about using napkins because you’ll want to lick your fingers to get every last taste of the sauce.

Ingredients for Orange Glazed Chicken

This orange chicken recipe is made with simple but vibrant ingredients leading to a dish packed with fresh flavors!

• Orange Marmalade
• Orange Juice
• Soy Sauce – You could use tamari or coconut aminos here for a gluten free option.
• Fresh Ginger
• Fresh Garlic
• Red Pepper Flakes – These are optional but the subtle heat does help cut the sweetness from the other ingredients.
• Boneless, Skinless Chicken Breast – You could use boneless thighs or a mix of both breast and thighs as well. Just remember that thighs generally take a little longer to cook.
• All Purpose Flour – You can substitute tapioca starch for a gluten free option.
• Cornstarch
• Salt and Pepper
• Eggs
• Oil – I usually use avocado oil but you could also vegetable oil. I do not recommend olive oil for this recipe.
• Green Onions
• Sesame Seeds

Essential Tools for This Recipe

• Medium Saucepan
• Mise en Place Bowls
• 12-inch Skillet or Frying Pan

How to Make Delicious Orange Juice Chicken

The full list of ingredients, including measurements, and step by step instructions to make orange glazed chicken can be found in the printable recipe card below. Here is a quick overview to get your started.

• Make the orange juice chicken sauce by combining the orange marmalade, orange juice, soy sauce, ginger and garlic in a saucepan. Cook, stirring frequently, until everything is combined and warmed through.
• Stir in the crushed red pepper flakes and remove from the heat.

• Combine the flour, cornstarch, salt, and pepper in a bowl and whisk to combine. Add eggs to a separate bowl and lightly beat.
• Dip the chicken pieces into the egg and allow the excess to drip off. Coat the chicken pieces with the flour mixture.
• Heat the oil in a skillet and then cook the coted chicken pieces. Be careful not to overcrowd the pan when cooking the chicken so that you get a crisp outside vice steaming the chicken.
• Pour the orange glaze onto the cooked chicken and toss to coat.

What to Serve with Orange Glazed Chicken

There are a lot of options for what you can eat along with this delectable orange chicken. Here are a few ideas that are always a hit with my family:

• Steamed Rice
• Lo Mein Noodles
• Edamame
• Asian Slaw Salad
• Cucumber Salad

More Great Asian Inspired Recipes

• Mongolian Ground Beef Lo Mein
• Teriyaki Chicken Meatballs
• Spicy Cold Sesame Noodles
• Chicken Fried Rice

Orange Glazed Chicken

Juicy chicken pieces are cooked to perfection and then tossed in a sweet and savory orange juice sauce.

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 6 servings

Ingredients

For the Orange Sauce:

• 1 1/2 cups orange marmalade
• 1/4 cup orange juice
• 1 tablespoon soy sauce
• 1 tablespoon grated fresh ginger
• 1 tablespoon minced fresh garlic
• 1/2 teaspoon red pepper flakes

For the Chicken:

• 2 pounds boneless skinless chicken breast or thigh, cut into bite-sized pieces
• 1 cup all purpose flour
• 1/4 cup cornstarch
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 eggs
• 2 tablespoons vegetable or avocado oil
• 2 green onions thinly sliced
• 1 tablespoon sesame seeds

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Instructions

For the Orange Chicken Sauce

• In a medium saucepan, warm the marmalade, orange juice, soy sauce, ginger, and garlic over medium heat. Cook for 5 minutes, stirring often, so that the marmalade doesn’t stick to the bottom. Stir in red pepper flakes. Remove from heat and set it aside while you make the chicken.
  1 1/2 cups orange marmalade, 1/4 cup orange juice, 1 tablespoon soy sauce, 1 tablespoon grated fresh ginger, 1 tablespoon minced fresh garlic, 1/2 teaspoon red pepper flakes

For the Chicken

• In one of the small bowls, beat the 2 eggs together. In the second bowl, whisk together the flour, cornstarch, salt and pepper.
  1 cup all purpose flour, 1/4 cup cornstarch, 1 teaspoon salt, 1/2 teaspoon black pepper, 2 eggs
• Dip the chicken pieces into the eggs. Coat all sides and allow excess to drip off before dredging the chicken pieces in the flour cornstarch mixture.
  2 pounds boneless skinless chicken breast or thigh,
• Heat the oil in your skillet or frying pan over medium heat for 1-2 minutes until hot. You want the oil to be 350 degrees Fahrenheit.
  2 tablespoons vegetable or avocado oil
• Add the coated chicken to the pan and fry until the chicken is browned and cooked all the way through. If you need to, cook in batches. You want all sides to be browned so give each piece of chicken some room around it when cooking. Transfer the chicken to a large plate or bowl.
• Pour the orange sauce over the hot chicken and stir to coat all sides.
• Sprinkle the sliced onions and sesame seeds over the top and serve immediately with chow mien noodles or fresh rice.
  2 green onions, 1 tablespoon sesame seeds

Notes

• Store leftovers, covered in the fridge for up to 4 days. Reheat in the microwave at 50% power until heated through.
• You can freeze this recipe in an airtight container for up to 3 months. Thaw in the fridge when you are ready to eat.  Reheat in the microwave at 50% power until heated through. 
• Oil temperature does matter. If the temperature is too low, the chicken will absorb the oil and will be soggy. If the temperature is too high, the outside will burn before the chicken cooks through.
• This recipe is more sweet than spicy. If you would like more of a kick, double the amount of chili flakes or add a teaspoon of sriracha to the sauce. 
• This same recipe works well with shrimp as well as chicken if you prefer a seafood version. For a vegetarian version, swap out the chicken with firm tofu or cauliflower.

Nutrition

Calories: 547kcal | Carbohydrates: 77g | Protein: 37g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 151mg | Sodium: 801mg | Potassium: 692mg | Fiber: 2g | Sugar: 49g | Vitamin A: 285IU | Vitamin C: 12mg | Calcium: 71mg | Iron: 2mg

Did you try this recipe? Please leave a comment below, snap a photo and tag it #MySuburbanKitchen on Instagram, or pin it to your Pinterest account!